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Polynesian Sausage Kabobs for 2

 Polynesian Sausage Kabobs for 2
Here's a meal on a skewer with a unique twist. Pineapple, cantaloupe and peppers complement the sausage perfectly, shares Patricia Eggemeyer, Ellis Grove, Illinois. I frequently fire up the grill for these simple kabobs in summer.
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 1/4 cup lemon juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 1/2 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1-1/2-inch pieces
  • 8 cubes fresh pineapple chunks (1-inch)
  • 12 cubes cantaloupe (1-inch)
  • 1 small green pepper, cut into 1-inch pieces


  • In a small bowl, combine the first five ingredients. Set aside half
  • of the marinade for basting; cover and refrigerate. Pour remaining
  • marinade into a large resealable plastic bag; add sausage. Seal bag
  • and turn to coat. Refrigerate for 3 hours.
  • Drain and discard marinade. On four metal or soaked wooden skewers,
  • alternately thread the sausage, pineapple, cantaloupe and green
  • pepper.
  • Grill, uncovered, over medium heat for 8-10 minutes or until sausage
  • is browned, basting frequently with reserved marinade and turning
  • once. Yield: 4 kabobs.

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Polynesian Sausage Kabobs for 2 (continued)

Nutritional Facts: 2 kabobs (prepared with smoked turkey kielbasa) equals 305 calories, 7 g fat (2 g saturated fat), 71 mg cholesterol, 2,119 mg sodium, 42 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.